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Product Details:
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| Color: | White | Morphology: | Crystalline Powder |
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| PH Value: | 5.0~7.0 | Odour: | Sweet Taste |
| Purity: | >99% | Appearance: | Fine Powder |
| CAS No: | 149-32-6 | ||
| High Light: | ISO22000 So Nourished Powdered Erythritol Sweetener,ISO22000 So Nourished Powdered Erythritol Sweetener Diabetes,ISO22000 substitute for powdered erythritol sweetener |
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Organic Erythritol Sugar Erythritol Powder
Erythritol is a type of sugar alcohol. But it's not the type of alcohol to make you tipsy! Erythritol comes from fermenting starch by using yeast. It can be obtained from certain plants and fruits as well and is a sweet alternative to table sugar.
Our bodies can’t break down erythritol during digestion. Fortunately, that is an excellent benefit for us because it can’t be converted to glucose, meaning it doesn’t increase blood sugar levels.2 Additionally, since our bodies can’t break it down, this means that it offers no calories and is considered 0 net carbs! It ranks in at a zero on the glycemic index. Finally, oral bacteria cannot metabolize it, which prevents tooth decay, unlike sugar.
Specification
| tem | Standard |
| Form | Powder |
| Place of Origin | China,Shandong |
| Packing | 25kg/bag |
| Grade | Food |
| Brand Name | SO TURE |
| Model Number | Chewing Gum Bases, Sweeteners |
| Product Name | Erythritol |
| Appearance | White crystalline or powder |
| Model Number | 30-60mesh or as per customer's requirement |
| MF: | C4H10O4 |
| Mesh | 20-30/30-60/60-80/100 mesh |
| EINECS No.: | 205-737-3 |
| BP: | 118-120 °C(lit.) |
| Application | Bakery/Chocolate |
| Density | 1.451 g/cm3 |
| MP: | 329-331 °C(lit.) |
Application
1.Erythritol can be used in cakes, cookies and biscuits at a level up to 10% to dramatically increase baking stability and shelf life.
2.Erythritol gives baked goods longer freshness and softness.
In baked goods, using erythritol results in more compact dough and softer products.
3.Less color formation in baked goods results from use of erythritol.
4.Erythritol has a different melting behavior.
5.In confections, erythritol is non-hygroscopic (doesn't absorb moisture in the air), provides good gloss, breaking characteristics and melting properties in the mouth.
6.Erythritol crystallizes quickly .
7.In some candy such as fudge and fondant, erythritol works well with maltitol to control crystallization.
8.Erythritol works best if fine ground or powdered but can be used in it's crystalline or granulated form for hard candies.
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